Cold puree of white bean soup with a crispy pancetta

Yield: 8 servings

Measure Ingredient
½ pounds dried navy beans
6.00 cup low-sodium chicken stock
1 \N freshly-ground white pepper; to taste
1.00 cup water
¼ cup heavy cream -; (to 1/2 cup)
8.00 ounce diced pancetta
¾ cup small-diced; seeded creole tomatoes
½ cup small-diced red onion
2.00 tablespoon fresh basil leaves chiffonade
1.00 cup cubed white bread - (1/4 cubes); toasted
1 \N drizzle of olive oil

In a large saucepan, over medium heat, combine the beans and 6 cups of the chicken stock. Season with pepper. Bring the liquid to a boil, reduce heat to low and simmer, uncovered for about 2 hours, or until tender. Remove from the heat. Using a hand held blender or food processor, puree until smooth. Whisk in the water and cream to desired consistency. Cool the soup completely and refrigerate until chilled. In a saute pan, over medium heat, render the pancetta until crispy, about 4 to 6 minutes, stirring occasionally. Remove from heat, drain, reserving fat for later use and cool. In a mixing bowl, add the tomatoes. Season with salt and pepper. Add the crispy pancetta, red onions, basil, and croutons. Season with a drizzle of the olive oil, salt and pepper. Remove the soup from the refrigerator and whisk until smooth. Add a little water if needed. To serve, ladle the soup into individual bowls. Garnish each soup with the relish.

This recipe yields 8 to 10 servings.

Comments: The original recipe title as listed is "Cold Puree Of White Bean Soup With A Crispy Pancetta And Creole Tomato Relish".

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B47 broadcast 07-01-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

07-25-1998

Recipe by: Emeril Lagasse

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